BRITISH SCONES WITH WHITE CHOCOLATE
Adapted from BBC Good Food
Eat just warm or cold on the day of baking, generously topped with jam and whipped cream.
If freezing, freeze once cool. Defrost, then put in a low oven at 250/300F for a few minutes to refresh.
350g all purpose flour, + 1 T baking soda
1 tsp baking powder
85g butter, cut into cubes
3 T fine sugar
175ml milk
1 tsp vanilla extract
handful of white chocolate chips
squeeze lemon juice (see tips below)
beaten egg, to glaze (skip if going eggless and use milk instead)
jam and clotted cream, to serve
Heat the oven to 375F. Mix together flour, baking powder and salt.
Rub in the butter until the mix looks like fine crumbs. Stir in the sugar and chocolate chips
Heat the milk until warm, but not hot. Add the vanilla extract and a squeeze of lemon juice, then set aside for a moment.
Put a baking tray in the oven. Make a well in the dry mix, then add the liquid and combine it quickly; it will seem pretty wet at first.
Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother.
Pat into a round about an inch thick. Take a 2 or 3 inch cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour.
Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with a beaten egg, then carefully arrange on the hot baking tray.
Bake for 10 mins until risen and golden on the top.
